Pongrácz granita

Recipe from: 23 October 2013
recipes champagne oysters seafood

Ingredients 4
Servings 1.5 litres
Time 00:10 + 6 hours in freezer


  • cup
  • 3/4
    castor sugar
  • seeds of 1 vanilla pod - optional
  • 1 x 750
    Pongrácz Brut


Place the water and sugar in a pot over medium-low heat and stir until the sugar has dissolved. Add the vanilla (optional) and set aside to chill.

Add the Pongrácz to the syrup and stir to combine. Pour into a shallow tray and place in the freezer for 5 to 6 hours, or overnight.

Using a fork scrape the mixture to break it up into ice crystals. Cover with plastic and freeze for another hour.

Serve the granita on the oysters with lemon wedges.

Recipe reprinted with permission of Pongrácz.

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